Method optimization for analysis of aroma compounds of cheeses by SPME
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F02%3APU31855" target="_blank" >RIV/00216305:26310/02:PU31855 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Method optimization for analysis of aroma compounds of cheeses by SPME
Original language description
Method optimization for analysis of aroma compounds of cheeses by SPME
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2002
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Chemické listy
ISSN
0009-2770
e-ISSN
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Volume of the periodical
96
Issue of the periodical within the volume
6
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
1
Pages from-to
497-497
UT code for WoS article
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EID of the result in the Scopus database
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